Bombay Breakfast Potatoes

“By boiling our potatoes in Indian spices before we fry them, we can easily turn your basic old home fries into something extraordinary. This is also a great review for how to get perfect, crispy on the outside, fluffy on the inside breakfast potatoes. Even if you don’t plan on using the Indian-inspired spices, you’ll want to pay attention to the cook-first, fry-later approach. Top potatoes with a poached egg, if you like.”


  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 1 teaspoon cayenne pepper
  • 2 large russet potatoes, peeled
  • salt to taste
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 cup sliced green onions
  • 1/4 cup diced hot chile peppers
  • 1/4 cup chopped cilantro


  1. Combine cumin, coriander, turmeric, and cayenne together in a small bowl for spice mix; mix well.
  2. Cut russet potatoes in half, then into quarters, eighths, and sixteenths.
  3. Bring a large pot of well-salted water to a boil over medium-high heat. Add potatoes and 2/3 of the spice mixture and continue to boil until just tender and fairly easily pierced with a knife, about 10 minutes. Drain; transfer to a plate and let cool to room temperature, about 30 minutes.
  4. Wrap potatoes in plastic and refrigerate until thoroughly chilled, 8 hours to overnight.
  5. Remove potatoes from the refrigerator and cut in half once more.
  6. Heat butter and olive oil in a nonstick skillet over medium to medium-high heat. Add potatoes and season with salt. Cook until crisped, 3 to 5 minutes. Toss with a spatula and continue to cook until golden brown, 3 to 5 minutes more. Sprinkle with remaining spice mixture, green onions, and chile peppers. Cook until onions and peppers just start to soften, 3 to 4 minutes.
  7. Transfer potatoes to a plate and top with cilantro.
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